1 cup celery, chopped fine
3/4 cup bell pepper, chopped fine
1/2 cup carrots, chopped fine
1/2 cup onion, chopped fine
1 tablespoon butter
1 1/2 pounds large cleaned shrimp
1 teaspoon oregano
Salt and pepper to taste
1/3 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
8 ounces feta cheese
3/4 cup Parmesan cheese
Sauté the first four ingredients in half of the butter until crisp-tender; remove vegetables and set aside. Add remaining butter to pan. When it begins to bubble, add shrimp, oregano, salt, and pepper, stirring constantly for 2 to 3 minutes. Stir in wine, reserved vegetables, and tomatoes.
Cook for 5 minutes, stirring occasionally. Pour into a 12-inch by 8-inch casserole dish; top with feta and Parmesan cheeses. Bake at 350 degrees for 10 minutes just to melt cheese.